Turn your chickpea flour into salty gluten-free crackers with the help of only a few other simple ingredients like olive oil, sugar, and salt! They are ready in 30 minutes total and perfect for everyday snacking or party buffets.
Looking for light and fluffy muffins that are gluten-free and ready in 30 minutes? Make this recipe featuring chickpea flour, oat flour, fresh strawberries, and bananas. Totally portable and kid-friendly!
Nobody will believe that these melt-in-your-mouth chickpea flour cookies dotted with chocolate chips are vegan and allergen-friendly! Enjoy topped with salt for a sweet and salty combo alongside a glass of your favorite dairy-free milk.
Crispy and mildly spiced, these cauliflower fritters packed with coriander and chickpea flour are a delicious side or snack! Serve with your favorite dips and make them in larger batches during your next meal prep session.
Do you have a bunch of veggies that need to be used up? Make this vegan breakfast casserole with a chickpea egg base, vegan sausage, and a whole lot of colorful vegetables. It can even be prepared a day in advance!
Tall, crispy, soft, and gooey with a deep hollow just waiting to be filled with tasty gravy: these Yorkshire puddings make any special dinner that much more special! Nobody will notice that they are vegan.
These scrumptious sweet and savory vegan chickpea flour recipes will be loved by the whole family! This amazing ingredient can be transformed into so many tasty dishes and treats. The following garbanzo flour scramble is so quick and easy to make!
Chickpea Flour Scramble
1 cup chickpea flour (120 g)
1 cup water (240 ml)
3 tablespoons nutritional yeast
½ teaspoon kala namak
½ teaspoon paprika
¼ teaspoon turmeric powder
¼ teaspoon black pepper
Combine all ingredients in a mixing bowl. Whisk until you achieve a homogenous mixture similar to pancake batter.
Place a non-stick skillet over medium might and add some cooking oil. Once the skillet is warm enough, add the chickpea flour batter.
Cook for 8-10 minutes, stirring often, until the batter starts to resemble scrambled eggs.
Adjust to taste preferences with more spices, then turn off the heat and serve warm. Enjoy!
Add more salt or black salt (kala namak) if wanted.
Serve with toast, veggies, or vegan sausage.
Any leftovers can be stored in an airtight container in the fridge for up to a week.
Find 20+ more chickpea flour recipes in the article above!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.